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Spaghetti With Mushrooms, Zucchini, And Tarragon


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  • Olive oil as needed
  • 1 pound zucchini trimmed, diced
  • 1/2 teaspoon dried crushed red pepper
  • 2 pounds mushrooms sliced
  • 2 1/2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 3 large garlic cloves minced
  • 12 ounces spaghetti freshly cooked
  • 2 large tomatoes chopped


Servings 4


Step 1

Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl.

Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.

Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.

This recipe yields 4 servings.

Per serving: calories, 418; total fat, 4 g; saturated fat, 1 g; cholesterol, 0; fiber, 9 g

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